Apple Tarte Tatin

Rub 200g butter into flour using fingertips or do this briefly in a food processor until fine crumbs form, taking care not to over-blend. Add cold water and mix by hand or blend briefly until dough just comes together. Roll out on a floured surface or between sheets of baking paper into a circle large enough to fit a round flan dish (25-30cm in diameter) and refrigerate until required. TO MAKE IN A PAN Heat sugar and extra water in a 25cm heavy based cast iron pan or similar, stirring until dissolved then bring to the boil, without stirring, until a light golden toffee colour. Stir in lemon juice and remaining 50g butter until melted. Arrange apples in caramel in pan, cut side up and cover with pastry, trimming and tucking in edges as needed. Bake at 200°C for 25-30 minutes or until golden brown. TO MAKE IN A FLAN DISH Arrange apples, cut side up, in the base of a 25-30cm flan dish. Heat sugar and extra water in a heavy based saucepan, stirring until dissolved then bring to the boil, without stirring, until a light golden toffee colour. Stir in lemon juice and remaining 50g butter until melted. Pour immediately over apples in dish and cover with pastry, trimming and tucking in edges as needed. Bake at 200°C for 25-30 minutes or until golden brown. TO SERVE Allow to cool and carefully turn upside-down onto serving dish (use one with a lip so the toffee juices don’t escape). Sprinkle with almonds and serve with cream.